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Am I the only one who spent 4 hours trying to fix a sunken cake center?

I baked a vanilla cake for my sister's birthday on Saturday and the middle just caved in like a crater. I thought it was the oven temp so I ran it at 325 instead of 350, still sank. Then I figured maybe my baking powder was old, so I bought a new tin and tried again Sunday, same deal. Took me until Monday night to realize I was opening the oven door every 8 minutes to peek, which dropped the heat and killed the rise. Four hours of googling and two wasted cakes later, I finally just sat on my hands and let it bake for 30 minutes straight. The third cake came out flat on top and my sister said it tasted fine. Has anyone else had a cake sink and blamed everything except the oven door? What actually fixed it for you?